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Chef Jude’s Roast Lamb ‘w’ Mint Jelly, Braised Pork Ribs & Cheesy Coconut Sweetcorn

Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

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Chef Jude’s Roast Lamb ‘w’ Mint Jelly, Braised Pork Ribs & Cheesy Coconut Sweetcorn

Today was cooking for and cooking with the kids day. Well, it was the weekend after all. I had also had a delivery of some produce, and needed a leg-stretch so over to Cold Storage we went. That’s all changed now as of today with our PM stating the need to shop alone. Very sad for me as I love to take the kids with me as they love to help and learn re the ingredients and different foods. Hey ho, safety first. The kids love cheesy sweetcorn, so a no brainer for that, and I had just got some lamb rack in, so again a no brainer. It was quite a small rack so I could not donate it to. a ChillaxBBQ client who wanted a Stay@Home roast – so a practice run and dinner all-in-one. And that is were this little recipe came from today for Chef Jude’s Roast Lamb ‘w’ Mint Jelly, Braised Pork Ribs & Cheesy Coconut Sweetcorn, AKA ChillaxBBQ Stay@Home Recipes #22.

ChillaxBBQ Stay@Home Recipes #22
Here we are ready to shop til we drop. Well, hopefully not drop. Looking cool kids. Even Dave came with us today.
ChillaxBBQ Stay@Home Recipes #22
He really does love getting his hand in there and cooking. And he remembers all the cooking tips I have given him. So first things first he goes off and washes all his hands and arms properly. Then we’re ready. Up comes his chair so he is on a decent height for prepping bless him. And here we go, the Sous Chef in action tenderizing the lamb cutlets. I have trimmed off the excess fat to start with as you can see from the photo, and you will see from the video if you watch below.
ChillaxBBQ Stay@Home Recipes #22
Look at that hand action. He’s like a machine. His work was excellent too, as I will tell you EVERYONE that ate this said this was some of the most tender lamb ever eaten by them. Great work Sous Chef Jude. Love it buddy!!!

CLICK HERE to watch the Master Chef Jude at work prepping his roast. He really is quite good, and I love the fact that he loves to cook. We prepped and cooked three dishes in total today and he was still asking to do more and more bless him. I love cooking with my little Sous Chef Jude.

ChillaxBBQ Stay@Home Recipes #22
If you watch the video you will see that we have trimmed off the excess fat, we have drizzled with oil and given this a good sprinkle with sea salt & cracked black pepper. Sous Chef Jude is now spreading mint jelly onto the fat side. Because of that work he did to tenderize, this mint jelly will melt in the oven and get into those little stab holes to flavour this meat amazingly. This is going to be so flipping good!!!
ChillaxBBQ Stay@Home Recipes #22
Then top that with some lovely fresh Rosemary. I kid you not, this is going to taste incredible. What a Chef…
ChillaxBBQ Stay@Home Recipes #22
A very proud Chef, and rightly so. That looks absolutely superb. We added some fresh lemon quarters too to get some citrus flavours wafting in there, and we placed the lamb rack on top of the trimmed fat. It’s all about flavour. FAT = FLAVOUR. This is why my wifey loves me so haha!!! This went in the oven at 90 degrees for about 90 or so minutes until medium-rare, then whacked up to 200 for 10 or so minutes to char and crisp up the fat. Stunning.
ChillaxBBQ Stay@Home Recipes #22
Never a truer statement. He wanted more and more, but I literally ran out of food to cook and prep. Have a look at the following blogs and you will see there other things we cooked today.
ChillaxBBQ Stay@Home Recipes #22
My darling deep SCANPAN on the heat for the Cheesy Coconut Sweetcorn. This is 3 little cartons of coconut cream. I would have used a litre if that was on the shelf, but it was sold out. I put some herbed butter in there and sea salt & cracked black pepper. Then slice up some fresh corn on the cob to 2″ pieces and pop into the liquor. Enough space here for 2 whole cobs. This is going to be bonkers good. Let this go low and slow to cook the corn and then we’re going to take it to the next stage…
ChillaxBBQ Stay@Home Recipes #22
Not a bad little table setting for Stay@Home dinner. Yes, I am using my new Japanese portable BBQ. How bloody brilliant is that? Serving platters is all that is needed today as we are carving and serving, carving & BBQ’ing. Bring it on.
ChillaxBBQ Stay@Home Recipes #22
But first, let’s finish that Cheesy Coconut Sweetcorn. Drain it from the coconut cream and add to a silver foil-lined roasting tray. Add half a tub of Marscapone Cheese and half a packet of grated Cheddar Cheese. On top of that give a good sprinkle of sea salt & cracked black pepper, and then pop in the oven at 200 degrees. Watch it carefully. All you want to happen is to have the cheese melt and go gooey, like in the picture. This is off-the-charts good. Savoury and sweet all in one. #bestsweetcornever
ChillaxBBQ Stay@Home Recipes #22
Chef Jude’s Roast Lamb ‘w’ Mint Jelly, nicely carved now and on the bamboo serving platter. Pink2Pink perfectly cooked. This was like ‘lamb-butter’, the very most tender melt-in-mouth-meat EVER. Amazing work from Chef Jude. Like, AMAZING!!! You could squeeze a little fresh lemon over this if you so desired.
ChillaxBBQ Stay@Home Recipes #22
But for Wifey, who can’t take medium or medium-rare, and also she assumes that neither can Chef Jude, it goes on the Japanese BBQ. Here’s one I prepared earlier Wifey, knowing what you would be doing. It’s cremation time.
ChillaxBBQ Stay@Home Recipes #22
I wasn’t joking!!! Holy shit. Hot as the sun, and now burning to a crisp. Dear me. Chef Jude, your perfectly cooked medium-rare and Pink2Pink was just the most amazing lamb. Long may you continue to cook it to this standard. We love you Chef Jude.

Chef Jude’s Roast Lamb ‘w’ Mint Jelly, Braised Pork Ribs & Cheesy Coconut Sweetcorn, AKA ChillaxBBQ Stay@Home Recipes #22 was a cracker. Chef Jude excelled today. His prep and eye for detail were exceptional. This became a beautiful dinner for the family. Flavours and textures all over the place. I will just call out his lamb again, as I have to say that was special. I really kid you not, you didn’t have to chew, it just melted in your mouth. Brilliant food from a brilliant Chef. Have a go folks. If a 6-year-old can, then so can you – ENJOY!!!

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